Instant Pot Brisket Barbacoa with Poblano Peppers and Onions

Instant Pot brisket barbacoa with poblanos and onions is full of smoky flavor thanks to chipotle peppers in adobo. Use barbacoa for tacos or burrito bowls.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 187 Calories

Ingredients

• 1 teaspoon ground black pepper
• 8 cloves garlic
• 2 teaspoons ground cumin
• 3 bay leaves
• 1 large white onion, thinly sliced
• 2 teaspoons dried Mexican oregano
• 3 tablespoons avocado oil, divided
• 2 tablespoons adobo sauce from chipotle peppers
• 3 chipotle peppers in adobo sauce
• 2 large poblano peppers
• 1 (3 pound) beef brisket, trimmed and cut in half
• 0.25 teaspoon ground cinnamon
• 0.25 cup orange juice
• 0.25 cup lime juice
• 0.33333334326744 cup chopped fresh cilantro
• 1.5 teaspoons kosher salt
• 0.5 medium red onion, quartered
• 1.75 cups low-sodium beef broth, divided

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.

Step 2

Season both sides of brisket with salt and black pepper.

Step 3

Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender; blend until smooth. Set aside.

Step 4

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function according to manufacturer's instructions. Add 2 tablespoons avocado oil when display reads Hot; add 1 brisket half. Sear, about 5 minutes per side; transfer to a plate and set aside. Repeat with remaining brisket half.

Step 5

Add 1/4 cup beef broth to Instant Pot and bring to a boil while scraping the browned bits of food off the bottom of the Pot with a wooden spoon; turn Pot off. Return brisket halves to the Pot; pour chipotle sauce over brisket. Pour remaining 1 1/2 cups beef broth on top and add bay leaves. Close and lock the lid; set valve to Sealing. Select Meat/Stew setting according to manufacturer's instructions; set timer for 1 hour. Allow 10 to 15 minutes for pressure to build.

Step 6

Transfer brisket to a platter; shred with 2 forks. Discard bay leaves. Set aside 2 cups cooking liquid; discard remaining liquid. Return shredded brisket and 2 cups liquid to the Pot. Leave on Warm setting until ready to serve.

Step 7

Meanwhile, heat remaining 1 tablespoon avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion; sauté until tender, 7 to 10 minutes. Top brisket with poblanos and onion to serve.